Apple pie rookie mistake. Is all lost?
I've made my very first apple pie (from Joy, c. 1970). Trouble is, I forgot to put the 1.5 TB "dots" of butter inside!! I didn't realize this until I had already folded and crimped the top on. Am I in trouble? I doubled Joy's pate sucre recipe- there are 3 oz. of butter to 1 c. of flour in each the top and bottom shells.
For what it's worth, I increased the apple volume to 6 c., and juiced one half lemon in. The apples are granny smith, and quite moist, almost a little bit mushy.
(My grandmother would be so embarrassed!)
Not a big deal -- it will still be good (although I have never put this much lemon juice in the pie).
Of course not. It will just be less buttery. If you forgot to put the apples in, that would be another thing.
Unless the butter is required to thicken the flour, you should be good to go. Is there such a thing as "bad" apple pie from scratch? Adam
The butter omission is inconsequential but between that amount of lemon and the tartness of Grannies, I'd be more concerned that it's not sweetened enough. You might want to have something like a butterscotch or caramel sauce and vanilla ice cream on hand. When you cut the pie, discreetly taste a bit of the juice. If it's not sweet..."Oops, I forgot to bring the ice cream and sauce", and back to the kitchen to retrieve Plan B.
By the way, since you say this is your first apple pie perhap's you're a novice baker: if you cut three slices, then serve the middle slice first, you will not have the common problem of the first slice coming apart as it's coming out of the pan.